If you are craving some fancy ways to finish off your widemouth canning jars, here are a couple of pretty options, one with a touch of snark. This is the widemouth color version of the Made While Drunk labels. I love them a lot. I hope you like them too. Here is a link to the full sized printable PDF version. Just print and cut them out. This one prints equally well in color or black and white.
You might also enjoy the pretty woodgrain widemouth jar template. The full sized printable PDF is right here.
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Monday, April 21, 2014
Every month, AdventureLand hosts a canning club, Adventure Canning. It's a great little evening of swapping jars of canned goods, or booze, or candy, or ice cream, or anything else someone feels like making and sharing. It's a great bunch of people.
I'm often searching for canning labels that aren't super Country Home Living, and speak to me a little more. Since I rarely am able to find what I'm looking for, I have been making my own. Since you might also be like me, and searching for canning labels or canning templates for your canned goods, I thought I'd share. Here is the first one, which you can directly download Here. It's a regular mouth jar canning label that takes a snarky spin on the "Made with Love" style templates and reads Made while Drunk. The template has a full sheet, and you can just print them and cut them out.
I'll be making more and posted them as I make them. Enjoy!
Tuesday, April 8, 2014
Seitan Roast – Celebrate your Holidays with Seitan
I love this roast for holiday events. With Easter coming up, I wanted to share it with you. This is a great one for mixed company. Meat eaters completely enjoy it. Sadly, not for the Gluten Free guests though.
All Hail Seitan!
For the Seitan:
10 oz Firm tofu
1 cup water
3 Tbl oil
2 tsp salt
1 tsp pepper
2 tsp onion powder
1 tsp garlic gradual/powder
1 tsp sage
2 Tbl soy sauce
1 Tbl Braggs liquid amino (or ½ Tbl more soy sauce)
2 Tbl Nutritional yeast (big flake, not fine powder)
2 tsp Kitchen Bouquet
2 and 1/4 cup vital wheat gluten
For the Stuffing:
.5 cup mixed wild rice
1 cups water
1 “chicken” flavor bouillon cube
1 sprig fresh Rosemary, finely chopped
¼ cup pine nuts (raw or toasted – I usually use raw)
Salt and pepper to taste
You will also need:
A steamer tray or stove top steamer (available for super cheap at any Asian grocery store)
Spray cooking oil
Start the stuffing first – In a pan or rice cooker, add rice, water, bouillon cube and rosemary – Cook rice following standard cooking method – Once rice is done, add pine nuts, salt and pepper to taste. Set aside.
Get your steamer going.
In a medium bowl, add the vital wheat gluten. In a blender (blender is preferable, but food processor will also work), combine everything on the “For the Seitan” list except the vital wheat gluten. Pour mixture into the bowl with the vital wheat gluten and stir. Once the mixture has combined a little, get your hands in there and knead it a bunch. You want to activate the gluten so that it pulls against itself a bit and creates thick strands (about 3-4 minutes of kneading).
Lay out 2 large pieces of tinfoil in a cross pattern and spray with cooking oil.
Create a flat layer of the gluten mixture in the center of the tinfoil cross. To do this, I usually pull off small pieces and lay them side-by-side and then flatten them all together (since gluten can be difficult to roll out or flatten like pizza dough) – the small pieces will form together as it is cooking.
In the center of your flattened gluten, make a pile of the rice mixture. Roll the gluten around the rice mixture like a burrito. Pinch the ends together so that the rice is entirely encased. Use the foil wrapping to hold it all together tightly.
Place in the steamer and steam for 1 hour. Check on the water occasionally to make sure your steamer doesn't boil dry. 15 minutes before the steaming is complete, turn the oven to 350 degrees. When the steaming is complete, put the foil wrapped goodness into the oven for 45 minutes.
Optional, you can roast vegetables in the oven with the roast (in a separate pan) so they are ready when the roast is!
When oven time is complete, serve sliced with your festive meal :D